2 1/2 lbs. round or chuck steak, cut into bite-sized pieces
1 can cream of mushroom soup, undiluted
1 can cream of celery soup, undiluted
1 can French onion soup, undiluted
4 oz. sour cream (more if desired)
Noodles or rice to serve 4-6

Place pieces of steak in a small roaster. Pour the soups over the meat. Cover and bake at 250 degrees for 5-6 hours. Gently stir some of gravy into sour cream. Add sour cream mixture to the rest of the stroganoff. Serve over noodles or rice.

This recipe doubles or triples easily. Also, extra onions may be added at the beginning of the cooking for extra flavor. Fresh mushrooms may also be added during the last hour for a special touch.